Sauté

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.

In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture. 

Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing. 

These sautéed tomatoes are rich, silky, and endlessly versatile. 

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce.

It’s impossible to stop eating these green beans.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

Lots of toasted pita for scooping up everything is nonnegotiable.